Description
Lobster Risotto is a creamy and luxurious Italian dish featuring tender lobster meat gently folded into rich Arborio rice simmered slowly with warm seafood broth, white wine, and parmesan cheese. This elegant dish is perfect for special occasions, date nights, or holiday dinners, offering a comforting and sophisticated flavor experience.
Ingredients
Lobster
- 2 lobster tails (6–8 oz each), cooked and chopped
- 1 tbsp butter
Risotto
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 4–5 cups seafood stock, warmed
- ½ cup grated parmesan cheese
- ¼ cup heavy cream (optional)
- 1 tbsp fresh parsley or chives, chopped
- Salt and black pepper, to taste
Instructions
- Warm the Seafood Stock: In a saucepan, gently warm the seafood stock over low heat to keep it hot throughout the risotto cooking process, which helps the rice cook evenly.
- Sauté Aromatics: Heat olive oil and butter in a large skillet or saucepan over medium heat. Add the finely diced shallot and sauté for 2-3 minutes until softened and translucent.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, ensuring it doesn’t brown.
- Toast the Rice: Add Arborio rice to the pan and toast it by stirring continuously for 1-2 minutes, coating the grains with fat and enhancing their nutty flavor.
- Deglaze with Wine: Pour in the dry white wine and cook until the liquid is mostly absorbed, stirring occasionally.
- Cook the Risotto: Begin adding the warm seafood stock ½ cup at a time. Stir constantly and allow each addition to be fully absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy and tender but still has a slight bite.
- Finish with Cheese and Cream: Stir in the grated parmesan cheese and heavy cream if using, to enrich the risotto and add extra creaminess.
- Fold in Lobster and Butter: Gently fold in the chopped lobster meat and 1 tablespoon of butter, warming the lobster without overcooking it.
- Season and Garnish: Season the risotto with salt and freshly ground black pepper to taste. Sprinkle with fresh parsley or chives for color and freshness, then serve immediately to enjoy the optimal creamy texture.
Notes
- Constant stirring helps release the starch from the Arborio rice and creates the signature creamy texture of risotto.
- If possible, use homemade lobster stock instead of seafood stock for a deeper, more luxurious lobster flavor.
- Serve immediately as risotto thickens and becomes less creamy when it cools.
- For a bright, fresh twist, add lemon zest to the risotto before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
